Step 1

Trim the ends from the cucumber and cut it crosswise into 3 sections. Stand each section upright and slice it lengthwise into 1/8-inch-thick (3-mm) slabs.

Step 2

Pack the slabs or slices of cucumber and the oregano, thyme, and rosemary in a 1-quart (946 ml) nonreactive container with a tight-fitting lid.

Step 3

Pour the water, salt, sugar, and pink peppercorns into a different jar that also has an airtight lid. Shake the mixture until the salt and sugar are fully dissolved, about 1 minute. Pour the pickling liquid into the container with the cucumber and herbs and jiggle it around a little to release any air bubbles. Seal the jar and refrigerate immediately for at least 3 days—and preferably 4 days—before trying them to allow the flavors time to permeate the pickles. These will keep in the refrigerator for up to 1 week (although we've not been able to make them last that long).